Janmashtami 2021: Sweeten your celebrations with these experimental desserts

Boondi Cheesecake Verrine by Chef Harsh Shodhan. Pic/ The Gourmet Kitchen and Studio

Janmashtami, which marks the birth of Lord Krishna, is celebrated with much fervour across the nation, including Mumbai. Devotees partake in celebrations by preparing feasts, visiting temples, breaking dahi handi and much more. Although celebrations might be muted due to restrictions in place for the ongoing Covid-19 pandemic, there is no need to fret. Indulging your sweet tooth is among the best ways to get in the festive spirit in the comfort of your homes.

Here are three experimental desserts to sweeten your Janmashtami celebrations.

Saffron Boondi Cheesecake Verrine by Chef Harsh Shodhan, The Gourmet Kitchen and Studio

Ingredients:
Vanilla sponge - 100 gm, melted butter - 1 tbsp, cardamom powder - 1 tsp, cream cheese (softened) - 2 cups, cream - ½ cup, warm milk - 1 tbsp, saffron - 4-5 strands, saffron syrup - 1 tbsp, castor sugar - ½ cup, sweet boondi - 3 1/3 cups, sliced pistachio and almonds - 1/3cup

Method:
1. In a cup, soak the strands of saffron with warm milk, crush the strands as you mix and keep aside. Let the saffron infuse into the milk.
2. In a bowl, hand-crush the vanilla sponge to form sand like texture, add the melted butter and cardamom powder.
3. In a large bowl, take the softened cream cheese, add the cream. Strain the saffron milk to remove the strands. It must have a nice orange colour and a strong smell of saffron. Add the saffron syrup and whisk this mixture well. Add sugar as per taste. Fill a piping bag and keep aside.
4. In shot glasses, take some of the cake mixture and make a layer flattening it with the back of a spoon or a finger.
5. Pipe a layer of the saffron cream cheese.
6. Add a layer of the boondi to the layer of saffron cream cheese.
7. Alternate with the saffron cream cheese and boondi till it reaches the top of the cup.
8. Keep in the refrigerator to chill for 4 to 5 hours.
9. Just before serving, garnish with some boondi and slivers of pistachio and almonds.

Avocado Kalakand by Chef Nupur M Varma, The Wooden Spoon

Ingredients:
Crumbled paneer - 1 cup, avocado pulp - ½ cup, sugar - ½ cup, cardamom powder - ¾ tsp, almonds sliced - 3-4, sliced pistachios - 3-4, ghee - 1 tsp

Method:
1. In a heavy bottomed non-stick pan, add the avocado pulp and sugar, and cook till it starts reducing and becomes thick.
2. Add the crumbled paneer in this and keep stirring till it becomes thick and starts to leave the sides of the pan.
3. Remove the pan from the burner and add the cardamom powder and mix well.
4. Grease a tray with ghee and transfer the mixture to the plate. Spread it evenly (dip a spoon in ghee and using the back of the spoon make it even) to maintain 1-inch thickness.
5. Garnish with chopped almonds or pistachios.Press down with the back of the spoon gently.
6. Refrigerate for 2-3 hours until firm. Cut in squares and serve.

Shakarkand ka Halwa by Semil Rambhiya, owner, Dilli Accent

Ingredients
Milk - 1 cup, lukewarm milk - 2 tbsp, medium sized sweet potatoes - 2-3, powdered green cardamom - 1 teaspoon, sugar - ¼ cup, ghee - 2-3 tablespoon, saffron strands - 5-6, chopped cashew nuts and almonds - 1 handful, water - ¼ cup

Method
1. Boil the sweet potatoes in a pressure cooker. Once done, let them cool aside. Peel and grate the sweet potatoes in a bowl and keep them aside.
2. In a wide pan, add 1 tbsp ghee and chopped nuts such as cashews and almonds and sauté until golden brown. Add another tbsp of ghee and then the grated sweet potatoes. Sauté the sweet potatoes on medium heat for about 6-8 minutes until light brown in colour.
3. Next, add 1 cup of milk in the pan along with cardamom powder, sugar and 1/4th cup water. Stir to mix well and cook the sweet potato in the milk for another 5-6 minutes until the milk and water have absorbed completely.
4. Separately, mix saffron strands in 2 tbsps of lukewarm milk.
5. Switch off the flame, add the mixture of saffron and lukewarm milk. Then garnish with slivered almonds and serve hot.

Also Read: Try these 3 easy falahari recipes this Shravan month